Place the prepared Mediterranean vegetables in a roasting tray and toss with the olive oil, parsley and chilli flakes. Roast in the oven (220c/200c (fan)/ Gas Mark 7) for 20 minutes. Set the roasted vegetables aside to cool.
To make the pastry place the plain flour in a bowl and add the diced Stork block. Rub into the flour using your fingertips until the mixture resembles fine breadcrumbs. Stir through a pinch of salt.Make a well in the centre and add the egg yolk and a little of the water and begin to work together with a table knife. Add a little more water until the pastry comes together.
Knead lightly in the bowl until smooth, wrap in cling film and chill in the fridge for 30 minutes.
Once rested roll out the pastry on a lightly floured surface and trim with a sharp knife to a large rectangle.
Transfer the pastry to baking tray lined with a sheet of non stick paper. Fold over the edges to form the outside edge of the tart.
Mix together 2 tbsps crème fraiche with 1 tbsp Dijon mustard and season well with salt and pepper.
Spread over the centre of tart.
Add the cooled vegetables and diced feta, sprinkle with a little extra chilli flakes and bake in the oven (200c/180c (fan)/ Gas Mark 6) for 25 minutes.
Serve warm or cold.
- Temperature: 180C oven, 160C fan, Gas 4 oC
- Baking time:
- Serves: 8